 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
From 50 great curries of india by Camellia Panjabi. This recipe is from Rajasthan. In the summer, temperatures in this arid desert region exceed 100F and in the old days, before foodstuffs from other regions were easily available, the Rajashani had to rely on what was locally available. Watermelons, called matira in Rajasthan, were one of the few fruits available in the summer. Ingredients:
1/4 large watermelon |
1 1/2 teaspoons chili powder or 1 1/2 teaspoons paprika |
1/4 teaspoon turmeric (recipe calls for a pinch) |
1/2 teaspoon coriander powder |
1 teaspoon garlic, pureed |
1 teaspoon salt (to taste) |
1/4 teaspoon cumin seed |
1 tablespoon sugar (to taste) |
2 teaspoons lime juice |
2 tablespoons oil |
Directions:
1. Cut up watermelonand remove the seeds. Peel off the skin and chop the flesh in 11/2 inch cubes. Take one cup of the chopped watermelon and blend it to make a juice. To the juice add the chile or paprika, turmeric and coriander powders, garlic puree, and salt to taste.
2. Heat the oil in a wok and add the cumin seeds and within 20 seconds add the watermelon juice mixture. Lower the heat and simmer for 5 minutes so that the spices cook completelyand the liquid is reduced by a third. If using sugar, add it now, then add the lime juice and cook for a minute.
3. Add the remaining chopped watermelon and cook over low heat for 3 to 4 minutes, gently tossing it until all the pieces are covered in the spice mixture.
|
|